Path: swen.emba.uvm.edu!banzai!news-out.internetmci.com!infeed2.internetmci.com!newsfeed.internetmci.com!howland.erols.net!cpk-news-hub1.bbnplanet.com!su-news-feed1.bbnplanet.com!news.bbnplanet.com!newsgate.tandem.com!uunet!in3.uu.net!198.59.162.1!news.rt66.com!news.rt66.com!not-for-mail From: Bonnie Koo Newsgroups: rec.food.recipes Subject: Korean Kinchee Jigae Followup-To: rec.food.cooking Date: 5 Aug 1997 05:14:19 -0600 Organization: Columbia University Lines: 48 Sender: phill@news.rt66.com Approved: phill@rt66.com Distribution: world Message-ID: Reply-To: Bonnie Koo NNTP-Posting-Host: mack.rt66.com Here's my mom's recipe (slightly altered by me) for this traditional *and yummy!) Korean soup: I can't give exact proportions, I do it by sight and taste KIMCHEE JIGAE Sesame Oil (12 T) Freshly chopped garlic (about 1 T) Chopped pork, or if you don't have it, some cut up SPAM works (REALLY!) Lots of Kimchee!! And lots of the marinade as well Water Cut up scallions for garnish FIRM Tofu (the Korean/oriental tofu, not the American kind in paper boxes) **Anchovies, BUT I prefer using the anchovy powder. I'm not sure what the American name would be for it.. its something dashida, just ask someone at a Korean grocery (ask for anchovy powder). On the cover of the plastic bag there will be a picture of anchovies. OPTIONAL: some Korean rice cakes In a large pot, add the sesame oil. When hot, add the garlic and pork or SPAM. Fry until almost golden. Then add lots of kimchee, as much or as little as you want. I cook it for about 10 minutes. Then add water and kimchee marinade until the pot is almost full. If you don't have a lot of marinade, don't add too much water or else the jigae will be watered down (duh). As soon as the soup is nice and bubbly, add about 2 T of the anchovy powder (this is the base flavor of the soup besides the kimchee). 2 T should be enough. Don't add too much. Cook the soup about 10 more minutes and then taste the soup. If you added the right proportions, it should taste great! If you're not Korean, you will have trouble figuring out what it should taste like; so I suggest eating it at a GOOD Korean restaurant before trying to cook this yourself! I add the tofu (cut) towards the end. Then simmer for a few more minutes. (Soup should be a bright red-orange). Some people like adding some Korean rice cakes to this soup. Add them right at the end; it only takes a minute or two for them to cook. Garnish with scallions and other greens if you like. Serves anywhere from 3-6 people. You can save leftovers in the fridge, but it gets hotter (spicier) each day stored. ENJOY!!! ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.